Quick grill lamb

Quick Grill Lamb

recipes Quick grill lamb recipes to help you maximise profits You want more profit and you want it fast. Well, we have the cuts and the recipes that will deliver just that.

Recipes that are quick to cook, simple to plate and very lucrative.

Lamb is one of the consumer favourites.

They love its taste and its tenderness.

And lamb gives you so much more variety on your menus.

In this area of the Eblex Trade website you’ll find cutting guides, demonstration videos, recipes and costings, everything you need to help you put lamb right back where it belongs.

On your menu.

5 Pan Asian Lamb Skewers

7 Fennel and Mustard Butter Chump Steaks Minted Lamb 9 Leg Steaks with Mashed Potato and Stir-Fried Leeks 11 Sizzling Valentine Steaks in a Lavender and Balsamic Marinade 13 Lamb Chump Steaks topped with Sun-Dried Tomatoes and Feta 15 Honey and Mustard Lamb Kebabs with Fennel Coleslaw 17 Lamb Rosettes with Preserved Lemons, Radishes and Parsley Salad Relish

cuts 19 Asian Glazed Escallops

20 Lamb Spatchcock portions Leg LO31 (Video available) 21 Valentine Steak Loin LO22 22 Lamb Fillets Loin LO26 23 Lamb Rosettes – Forequarter LO14

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Pan Asian Lamb Skewers EBLEX Code:

Fillets

Serves 6 Preparation time 20 mins Cooking time 12-16 mins

1.

Ingredients 450-675g/1-1½lb lean lamb fillets trimmed and cut into cubessaddle.

Position of the saddle on the 2.5cm/1inch carcase.

2. Bone-in For the Herb and Spice Marinade 30ml/2tbsp freshly chopped flat-leaf parsley 10ml/2tsp fennel seeds, crushed 10ml/2tsp cardamom pods, crushed 45ml/3tbsp rapeseed or olive oil Salt and freshly milled black pepper 10ml/2tsp balsamic vinegar

Loin L026

Method In a large shallow non-metallic dish mix all the ingredients together. Place the lamb cubes in the mixture and coat well on both sides. Cover and refrigerate for up to 2 hours or overnight if time3.allows.

Remove both fillet muscles.

4. Trim fillets of all fat and connective tissue.

Remove the lamb from the marinade and thread onto small wooden skewers (previously soaked in water for 20 minutes). Cook on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side.

Serve on a bed of mixed couscous salad.

Fennel and Mustard Butter Chump Steaks EBLEX Code:

Lamb Spatchcock (portions)

Serves 10 Preparation time 10 mins Cooking time 12 mins Ingredients 2. The shank and remaining bones are removed.

10 lean lamb chump steaks Salt and freshly milled black pepper

1. Position of legs with chump.

For the Fennel and Mustard Butter 200g/7oz softened butter 45ml/3tbsp wholegrain mustard 45ml/3tbsp fennel seeds, finely crushed 3 garlic cloves, peeled and finely chopped 60ml/4tbsp freshly chopped flat-leaf parsley

Leg L031

Method For the fennel and mustard butter; in a small bowl mix all the ingredients together.

Roll the butter in baking parchment, to form two cylinders, about the width of a ten pence piece. Roll up in the parchment and refrigerate until required.

Preheat the grill to moderate. Season the steaks and top with a little butter. 4. ...trim remaining muscle blocks of excess 3. Remove the fillet and... fat and gristle.

Grill for 12 minutes, turning occasionally, until cooked to requirement. Cut a disc of butter and put on top of the steak. Flash under the grill, just to melt the edges.

Serve with any meat juices from the grill pan, the butter, mashed potato and seasonal vegetables.

Minted Lamb Leg Steaks with Mashed Potato and Stir-Fried Leeks Lamb Spatchcock (portions)

Serves 10 Preparation time 15 minutes Cooking time Approx 15 minutes 1. Position of legs with chump.

2. The shank and remaining bones are

removed.

Ingredients 10 lean lamb leg steaks 30ml/2tbsp fresh mint 30ml/2tbsp fresh rosemary 2 garlic cloves, peeled Pinch salt Few black peppercorns 30ml/2tbsp olive oil

EBLEX Code:

Leg L031

Method Using a pestle mortar pound together the muscle blocks of excess 3. Remove the fiand llet and...

4. ...trim remaining fat and gristle. mint, rosemary, garlic, salt and peppercorns.

Add the olive oil and smear on the lamb steaks.

Place under a preheated moderate grill or prepared barbecue for 10-15 minutes, turning once.

To serve, place the steaks alongside the mashed potato on a bed of stir fried leeks.

Sizzling Valentine Steaks in a Lavender and Balsamic Marinade Valentine Steaks

Serves 12 Preparation time 30 minutes Cooking time 12-16 minutes Ingredients 12 lean lamb valentine steaks

1.

For the Marinade 60ml/4tbsp lavender flowers and seed heads 60ml/4tbsp olive oil 30ml/2tbsp balsamic vinegar 20ml/4tsp cider vinegar 2.5ml/½ tsp dark brown sugar Position of Valentine steaks.

2. Only the lumbar section to be used.

4 garlic cloves, peeled and crushed 4 small shallots, peeled and sliced Salt and freshly milled black pepper For the Asparagus and Sugar Snap Salad 450g/1lb baby asparagus tips, trimmed and lightly cooked 600g/1lb 5oz sugar snap peas or fresh broad beans, shelled and lightly cooked 6 fresh mint sprigs, finely chopped

EBLEX Code:

Loin L022

For the Salad Dressing 20ml/4tsp lemon juice 120ml/8tbsp hazelnut oil 2 garlic cloves, peeled and crushed, optional Method Prepare the marinade ingredients. Place the lavender flowers, seed heads and olive oil in a mortar. Crush lightly with a pestle to release the essential oils.

Place the lamb in a shallow bowl. Add the lavender 3. Valentine steaks cut to specification. mixture and the remaining marinade ingredients to coat the lamb. Cover and marinate in the refrigerator for 2 hours or overnight.

To make the salad dressing, mix all the ingredients together and chill until required.

Cook on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally. Serve with the salad and the dressing.

Lamb Chump Steaks topped with Sun-Dried Tomatoes and Feta Lamb Spatchcock (portions)

Serves 10 Preparation time 10-15 minutes Cooking time 12-16 minutes Ingredients 2. The shank and remaining bones are 10 x 100g/4oz lean lamb removed. bone-in chump steaks Salt and freshly milled black pepper 225g/8oz sun-dried tomatoes in oil, finely chopped, reserving 60ml/4tbsp of the oil 4 garlic cloves, peeled and finely chopped 60ml/4tbsp freshly chopped chives 100g/4oz Feta cheese, crumbled

1. Position of legs with chump.

EBLEX Code:

Leg L031

Method Place the steaks on a chopping board and season lightly. Transfer them to a grill rack and cook under a preheated moderate grill or prepared barbecue for 12-16 minutes, turning occasionally.

Meanwhile, heat a large 3. Remove the fillet the and... reserved oil in 4. ...trim remaining muscle blocks of excess and gristle. non-stick pan and cook the tomatoesfatand garlic for 2-3 minutes. Remove from the heat and stir in the chives.

Transfer the steaks to warm plates and spoon over the sun-dried tomatoes mixture and pan juices. Sprinkle with the Feta cheese and serve with potato wedges and a crisp green salad.

Honey and Mustard Lamb Kebabs with Fennel Coleslaw

EBLEX Code:

Lamb Spatchcock (portions)

Leg L031

Serves 10 (2 kebabs each)

Ingredients 20 wooden kebab sticks soaked overnight in cold water 1.35kg/2lb 15oz lean lamb leg steak, trimmed and cut into cubes 150ml/Ÿpint runny honey 50g/2oz wholegrain mustard 100ml/3½fl oz cider vinegar 3-4 garlic cloves, peeled and pureed Salt and freshly milled black pepper

1. Position of legs with chump.

2. The shank and remaining bones are removed.

For the Fennel Coleslaw 3-4 bulbs fennel, thinly shredded 200g/7oz red onion, peeled and thinly sliced 60ml/4tbsp cider vinegar 25g/1oz wholegrain mustard 60ml/4tbsp extra virgin olive oil Salt and freshly milled black pepper, to taste Pinch of sugar or a little honey to sweeten

Method Combine the honey, wholegrain mustard, cider vinegar garlic and salt and pepper. Mix well. Add the lean lamb leg steak cubes and coat in the marinade.

Cover and refrigerate for 3-4 hours or overnight.

3. Remove the fillet and...

4. ...trim remaining muscle blocks of excess

Meanwhile, make the fennel coleslaw by fat combining and gristle. all the ingredients together in a bowl. Cover and allow to infuse for 3-4 hours. Thread the lamb cubes onto the wooden soaked skewers and cook on a preheated griddle for approximately 12-15 minutes, turning occasionally.

Serve with the fennel coleslaw and toasted flat bread.

Lamb Rosettes with Preserved Lemons, Radishes and Parsley Salad Relish Lamb Rosettes

Serves 2 Preparation time 15 minutes Cooking time 20 minutes

1.

EBLEX Code:

Forequarter L014

Method Put the rosettes in a plastic food bag with the garlic, 25g/1oz of the preserved lemons, seasoning and the oil. Toss gently, seal and refrigerate for at least 20 minutes or overnight.

Ingredients 4 lean lamb rosettes remaining preserved lemons4.and 20ml/4tsp 1 small clove, and the finely chopped The forequarter is togarlic be removed from peeled 2. Remove shoulder with the neck filletPut the 3. Expose the blade bone of the shoulder.

Continue to expose humerus. the carcase between the 6th and 7th ribs. from the fore by sheet boning.

75g/3oz preserved lemons in oil drained, oil of the reserved oil, radishes and parsley in a large reserved and roughly chopped bowl. Season and mix together.

6 radishes, topped, tailed and sliced 1 x 20-25g pack flat-leaf parsley, finely Cook the rosettes or cutlets under a preheated chopped grill or prepared barbecue for 6- 8 minutes on each Salt and freshly milled black pepper side. Meanwhile, warm the flat or pitta breads.

10ml/2tsp rapeseed or olive oil Flat or pitta breads Serve the lamb with the salad and the bread.

Asian Glazed Escallops Serves 10

Fillets

Ingredients 10 x 150g/5oz lean lamb escallops

1.

EBLEX Code:

For the Marinade 300ml/½pint light soy sauce 200g/7oz plum jam Zest and juice of 3 limes 6 spring onions, finely chopped 75g/3oz freshly chopped Position of the saddle on the carcase.

2. coriander Bone-in saddle. leaves and stalks 100g/4oz fresh root ginger, peeled and grated 6 garlic cloves, peeled and crushed To Serve 2 red peppers, chopped 450g/1lb mangetout, chopped 675g/1½lb long grain rice, cooked

Loin L026 Method Mix all the marinade ingredients together.

Use about a third of the marinade to coat the escallops. Set aside another third to serve with the escallops, and the remainder is for basting during cooking. Cover and refrigerate for 20 minutes, or overnight.

Drain the escallops of the marinade and cook under a preheated grill, or on a griddle, forfillets 123. Remove both fillet muscles.

4. Trim of all fat and connective tissue.

16 minutes, turning occasionally and basting with the reserved marinade.

Steam the red peppers and mangetout and stir through the rice.

Serve the escallops sliced, with the hot garnished rice and the reserved marinade.

Lamb Spatchcock (portions)

1. Position of legs with chump.

2. The shank and remaining bones are removed.

5. Cut the topside in half horizontally and the remainder into required sized portions.

6. Lamb Spatchcock.

3. Remove the fillet and...

EBLEX Code:

Leg L031

4. ...trim remaining muscle blocks of excess fat and gristle.

EBLEX Code:

Valentine Steaks

1. Position of Valentine steaks.

2. Only the lumbar section to be used.

Loin L022

3. Valentine steaks cut to specification.

EBLEX Code:

Fillets

1. Position of the saddle on the carcase.

2. Bone-in saddle.

Loin L026

3. Remove both fillet muscles.

4. Trim fillets of all fat and connective tissue.

EBLEX Code:

Lamb Rosettes

Forequarter L014

1. The forequarter is to be removed from the carcase between the 6th and 7th ribs.

2. Remove the shoulder with the neck fillet from the fore by sheet boning.

3. Expose the blade bone of the shoulder.

5. Separate muscle blocks as illustrated.

6. Remove knuckle and remaining bones.

Trim excess fat and gristle.

7. Roll muscle blocks and use skewers to produce lamb rosettes.

4. Continue to expose humerus.